Tasting notes: Fruit Cake, caramel
Roast Profile: Espresso
Process: Washed
Variety: Typica, Caturra
Normally this is the part I tell you more about the coffee and producer. I want to move the focus here to the great work that went on behind the scenes to roast this coffee as its Deans (our Assistant Roaster) first coffee to profile from start to finish. This took much longer to do than our average coffee because of the massive learning curve he had to overcome. As Head Roaster for the past seven years at PS I was able to guide him and keep him on track throughout this whole process, but that aside he went to extent of profiling the coffee on our 100g sample roaster first. To do so he created several different profiles and after resting the coffee we both tasted and agreed the path to take with this coffee on the larger machine. From here it took us about 5 weeks to really nail the coffee. At this point we decided it was time to launch the product. These are the things others will never see or appreciate and I think thats a shame, but at least you the reader can hopefully appreciate a little more the extent of the efforts that went into creating this final result.
